Active Time
45 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 6 to 8
© Anders Schonnemann

How to Make It

Step 1    

In a large enameled cast-iron casserole, heat the oil. Add the onions and peppers and cook over moderate heat, stirring, until softened, about 6 minutes. Add all of the mushrooms, season with salt and pepper and cook until browned, about 10 minutes.

Step 2    

Using the side of a chef's knife, mash the garlic to a paste with the caraway seeds and a generous pinch of salt; scrape into the casserole. Stir in both paprikas, the tomatoes, potatoes and zucchini. Add the broth and bay leaves, season with salt and pepper and bring to a boil. Cover and cook over low heat, until the stew is richly flavored, about 1 hour.

Step 3    

Stir the bread crumbs into the stew and cook until slightly thickened, about 10 minutes; serve with sour cream and parsley.

Suggested Pairing

Earthy, red-berried Pinot Noir.

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